Posted on Thursday, November 7, 2013 by HylaryL
Persimmons are definitely one of the benefits of autumn in California. A fruit that many have never even heard of, this delicious, orange delicacy is most commonly found in two varieties, the heart shaped Hachiya and the flat-bottomed Fuyu. The Hachiyas can be a little dangerous; they need to be very ripe before eating (otherwise your mouth will go numb for a few minutes). The Fuyus, however, once softened a bit make a delicious snack, raw or cooked.
Below are a few recipes found on a search using our Santa Clara County Library online newspaper and magazine collection. We also have cookbooks that will show you different ways to creatively use persimmons this fall. Just be sure to save us a bite!
Persimmon-Blue Cheese Quesadilla
Four 8-inch whole-grain tortillas
4 oz soft blue cheese such as Gorgonzola
2 ripe Hachiya persimmons, peeled and chopped
1 cup coarsely chopped watercress
Spread each tortilla with 1 oz blue cheese. Divide chopped persimmons among tortillas. Arrange ¼ cup watercress over persimmons, and fold tortillas. Heat large skillet over medium heat. Place two quesadillas in skillet and cook 2-3 minutes per side, or until crisp. Repeat with remaining quesadillas. Transfer quesadillas to cutting board and cut into wedges with sharp knife or pizza cutter.
(From Vegetarian Times, November 2012)
Elizabeth Benno’s Grilled Persimmon Bruschetta
½ cup fresh goat cheese
2 T parsley, chopped
1 nearly ripe Hachiya persimmon or 2 Fuyu persimmons
2 slices rustic white bread, cut 1-inch thick
1 clove garlic, halved
3 T extra-virgin olive oil
Salt and pepper to taste
In a small bowl, combine the cheese, 1 T of olive oil, and salt and pepper to taste. Mix in the parsley, and reserve. Cut off the stem end of the persimmon and slice the fruit into wedges. Season with olive oil, salt and pepper. Place on grill over medium heat and char the slices on both sides. Reserve. Drizzle the bread with olive oil, and season with salt and pepper, then grill both sides. Remove from grill, and rub one side of each slice of bread with garlic. Spread goat-cheese mixture over each slice and top with grilled persimmon.
(From New York Magazine, January 2011)